Podcasts about bourbon podcast

Send us Fan MailWe hang out with Stephen Canepa and Troy Bolotnik from FilmLand Spirits and dig into how they built a whiskey brand around vintage movie poster storytelling without sacrificing what matters in the glass. We taste their Moonlight Mayhem and Rise Of The Robots, talk blending philosophy, and hear why they obsess over labels, transparency, and the long-term connection with drinkers. • why Filmland Spirits launches bourbon in Kentucky and California • the origin story of blending bourbon culture with film and screenwriting • designing labels like real movie posters with scripts, bios, and Easter eggs • using AI for mockups while keeping a creative and quality standard • the Crimson Cask Kentucky-exclusive reveal and what makes it different • how they source MGP and blend in small batches for a signature profile • limited releases like Quadraforce and the risk of multi-state blending • tasting notes and what “Extended Cut” means for cast strength • why their rye leans minty, citrusy, and sweet instead of harsh spice • barrel-aged cocktails at home and how proof changes an old fashioned check us out at filmlandspirits.com. And also we're on all the social platforms at filmlandspirits. We definitely encourage you to go chat with the filmologist on our website. If you're interested in purchasing, just ask it for discounts. www.scotchybourbonboys.com for all things Scotchy Bourbon Bourbon Boys. Make sure that you leave us good feedback. Go to Apple, leave us good reviews. That five out of five star thing helps A whiskey label catches your eye once. A whiskey story makes you pick it up. A great pour makes you come back, and that's the bet Filmland Spirits is making. We sit down with founders Steve Kanepa and Troy Blatnik to unpack how they built a craft bourbon and rye brand that treats each bottle like a vintage B-movie poster, complete with character bios, hidden Easter eggs, QR-code trailers, and original screenplays written for every release.  We get into the real nuts and bolts too: sourcing and blending MGP bourbon and rye, aging and bottling in Kentucky, and why “small batch” can mean seven to twelve barrels instead of thousands. Troy and Stephen share how they chase consistency without going generic, what judges have rewarded in blind tasting competitions, and why they refuse to let packaging distract from liquid quality. Along the way, we talk AI in whiskey marketing and label art, not as a magic button, but as a tool with real creative and cost tradeoffs.  Then we taste. Moonlight Mayhem Extended Cut brings that cast strength depth and long finish, while Rise Of The Robots Extended Cut rye lands surprisingly minty and sweet with notes that spark a real debate. We also reveal the Kentucky-exclusive Crimson Cask with a film-noir vibe, and we dig into distribution realities like Ohio control-state challenges and what a future Filmland tasting room could look like.  If you like bourbon podcasts, rye whiskey deep dives, and the intersection of storytelling and spirits, hit play, subscribe, share this with a fellow whiskey nerd, and leave us a review so more people can find the show. Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Send us Fan MailWe talk with Randy Prasse about why the Kentucky Bourbon Festival keeps selling out faster and how the team protects the general admission experience while still offering real VIP comfort. We get into the unglamorous details that make the weekend work, from gate flow and bottle lines to add-ons, education, and what is new for this year. • tickets selling out and what the “sold out” numbers really mean • why KBF prioritises GA first and keeps VIP co-mingling • how COVID shaped the fenced footprint and current festival model • distilleries upgrading tents, decor, and interactive activations • bottle lines, sampling lines, and better cutoff communication • entry gate fairness and adding a second GA gate • featured distillery spotlight on New Riff • new speakeasy style upgrades and small suite concepts • cigar lounge ambitions and why it is polarising • add-ons timing, lockers, shuttles, and premium education options • bourbon tourism impact for Bardstown and repeat visitors www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, merchandise, Glenn Cairns, everything Drink responsibly, don't drink and drive, and go out and live your life uncut and unfiltered Tickets vanish in a day and suddenly the Kentucky Bourbon Festival becomes a planning sport. We sit down with festival director Randy Prasse to unpack how KBF in Bardstown earned that demand, what actually changed after COVID, and why the smartest design choice is surprisingly simple: build the general admission experience first, then let VIP be a comfort upgrade without splitting the crowd into two different festivals. If you care about bourbon culture, bourbon tourism, and how the best whiskey events stay authentic at scale, this conversation delivers the blueprint.  We get specific about the stuff that makes or breaks a bourbon festival weekend: bottle lines, sampling lines, communicating inventory before people waste an hour, and improving gate flow so “fairness” is more than a slogan. Randy explains why capacity hasn't quietly ballooned even when it feels tighter, how distilleries have expanded their footprints, and why the festival pushes brands to bring real engagement instead of a generic pour-and-smile setup. We also talk featured distillery New Riff, the “new product launch” energy KBF is aiming for, and the behind-the-scenes team dynamics that keep the whole thing running.  Then we look forward. Randy shares what's new, including a speakeasy style upgrade that works like a mini VIP, potential corporate hospitality suites, and the expanding menu of add-ons like education sessions, cocktail and culinary experiences, lockers, and shuttles. If you're trying to do KBF the right way, you'll leave with a clearer plan and a better sense of what to prioritise. Subscribe, share this with your bourbon crew, and leave us a review, what's the one festival change you'd make first? Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Send us Fan MailWe dig into why 375ml bourbon bottles are suddenly everywhere and what that shift means for prices, access, and trying new whiskey without committing to a full bottle. Along the way we swap festival stories, call out standout distillery releases, and make the case for half bottles as the ultimate share-friendly format. • New Orleans Bourbon Festival highlights, logistics and surprise moments • Makers Mark barrel pick timeline and how releases get coordinated • Why 375ml bottles help with rising bourbon costs and buyer hesitation • How allocated and limited releases reach more people in half bottles • Pocketable sharing bottles, travel wins and shelf-space reality • Standout examples from Woodford, Old Forester 117, Jim Beam experimental series and Bardstown Cathedral • Whether 375s feel special when the same whiskey exists in 750ml • The business tradeoffs of more bottles, more corks and higher per-ounce pricing • Comparing festival strategies, booth lines and bottle hunting expectations Let us know what your thought is on 375s. Leave a comment before before, thumbs up, thumbs down, you know Half bottles are making big waves in bourbon, and we have questions. When a distillery drops a 375ml instead of a 750ml, is that a sneaky way to charge more per ounce, or the smartest way to help more people actually taste the good stuff? We talk through the real-world math, the collector mindset, and the simple truth that most of us want variety without turning our home bar into a storage unit.I'm joined by Matt from Cleveland On The Rocks, and we connect the 375ml trend to what we're seeing at distilleries and bourbon festivals. We revisit the New Orleans Bourbon Festival experience, including how the layout, food, and producer access changes the whole weekend, then compare it to the Kentucky Bourbon Festival reality of booth lines and timed bottle drops. If you've ever planned a trip around an allocated release, you'll recognize the strategy behind smaller formats.Then we get specific: Old Forester 117 series, Woodford gift shop releases, Jim Beam's experimental 375s, and the kind of special story-driven bottles that feel tailor-made for the half-bottle format. We also dig into why 375ml bottles can be the best “try before you commit” move for rum finishes, honey finishes, and other experiments, plus why they are built for sharing and traveling.If you're curious whether 375ml bourbon is a trend or the future of limited releases, hit play and weigh in. Subscribe, share the show with a bourbon friend, and leave a review with your take on half bottles. Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Send us Fan MailThis is a first for TIMBP! At the inspiration of Kyle, we're seeing if Willett can hold up against the sometimes maligned and often shirked Old Pogue Bourbon, which many consider to be a sleeper hit. Our methods may be different, but we sure are going to give y'all a good time regardless! Plus, we've got plenty of good ol' This is my Bourbon Podcast goodness for ya, sound good? Hope so. It's...good. Good. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastSubstack: https://mybourbonpod.substack.comPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

In this episode of the Bourbon Lens, we dive deep into the art of the blind tasting—where labels don't matter and your palate tells the real story. We kick things off with a rigorous bourbon tasting and analysis, breaking down complex flavor profiles and sharing our unfiltered tasting notes. From there, the conversation shifts into personal anecdotes and reflections, featuring the lighthearted banter and behind-the-scenes stories you've come to expect.Watch (or listen) as we navigate a blind bourbon flight that threw us for a loop, revealing unexpected favorites and the challenges of identifying specific nuances under pressure. We rank the lineup based on pure taste, explore our personal preferences, and offer unique insights into the ever-evolving world of Kentucky's finest spirits. Whether you're a seasoned connoisseur or just starting your whiskey journey, this episode provides a candid look at how to trust your taste buds.

Send a textI'm so pleased to welcome our new friend Bennett Rea to This is my Bourbon Podcast this week. Bennett's long-running show on TikTok, Instagram, and YouTube has garnered millions of views and acclaim as he shares recipes and diets of renowned political leaders modern and historical, both in and out of the United States. I've set him up with a flight of bourbon that's going to bring him both enjoyment and postulation as he concocts cocktails and finds that his palate is perfectly crafted for this exact episode. Plus, Kyle and I have a great Flying Blind and a conversation about what's been going on in our lives recently, why independent bottlers don't label their whiskeys with the distilleries their bourbon came from, and we reveal something that you should've picked up on by now. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastSubstack: https://mybourbonpod.substack.comPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

Tony Katz and Fingers Malloy smoke the Aganorsa Leaf La Validación Habano Toro and find a cigar that brings plenty of spice, solid value, and a surprising amount of complexity for the price. They also pour Fenwick’s 5 Year Cask Strength Bourbon, an Indiana-made bottle that completely changes character with a little water and turns into one of the more memorable pours they’ve had in a long time. Along the way, the guys get into box cake hacks with ricotta cheese, a brutal Gas Station Finds review of Smirnoff Ice Shorties Red, White and Berry, United Airlines cracking down on passengers who play audio out loud, recalled Weber grill brushes, and Tony’s behind-the-scenes story from attending the State of the Union. Find everything they do at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy light up the Dunbarton Tobacco & Trust Year of the Duque and immediately get stuck on the most important question of all: how exactly do you pronounce it? Along the way, they break down the cigar’s rich, low-maintenance smoking experience, talk through notes of wood, char, cocoa, and spice, and debate whether a 5x48 stick at nearly eighteen bucks earns a place in the humidor. On the drink side, they crack open Jack Daniel’s Sinatra Select and ask the big question: Is the presentation, the pedigree, and the price tag worth it? There’s plenty of talk about banana on the nose, cherry, brown sugar, oak, and whether this Tennessee whiskey is a true splurge bottle or just a handsome box with a famous name on it. Also in the mix: birthday freebies at chain restaurants, the madness of modern tipping culture, mystery hotel fees, sleep advice from the internet, Fingers’ mullet era, and the kind of lounge conversation that somehow goes from cigars and whiskey to transcendental meditation and international politics without ever losing the thread. Find everything show related at EatDrinkSmokeShow.comSee omnystudio.com/listener for privacy information.

This week on Eat, Drink, Smoke, Tony Katz and America’s favorite amateur drinker, Fingers Malloy, light up the Crux Marblehead Toro (6x50)—and immediately get distracted by the cigar’s weirdly fascinating 109-style “Marblehead” cap. Where do you cut it? How do you cut it? Do you need a V-cutter… or a prayer? Along the way, they break down the flavor profile (wood, spice, a little leather… maybe saddle… definitely not a handbag). On the bourbon side, it’s Hirsch The Horizon Straight Bourbon (92 proof), a surprisingly easy pour with vanilla, oak, cinnamon, and just enough rye kick to keep it interesting. At the right price, it’s “buy-two-bottles” territory—and a potential milkshake/eggnog bourbon for the right kind of night. Plus, News of the Week hits hard: A massive frozen food recall due to potential glass contamination (yes, glass). Sears is down to five remaining locations, which sparks a road trip idea that is absolutely the dumbest thing… and therefore must happen. Relationship “experts” share what happy couples do on weeknights, and Tony and Fingers (obviously certified romance gurus) take the list apart with love, sarcasm, and a little righteous rage. Breakfast cereals that “don’t taste the same anymore,” including a serious debate over Honey Nut Cheerios, cereal “wine,” and the slow death of childhood. All that—and two guys trying to keep America safe from inferior peanut butter cups. Find more at EatDrinkSmokeShow.com.See omnystudio.com/listener for privacy information.

Send a textKyle's throwing himself right into the thick of things, folks, and we're seeing what all he has in store for me with his first blind flight on the show! I'm so excited to be welcoming him on and I hope you're ready for a brand new era of This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastSubstack: https://mybourbonpod.substack.comPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

Send a textWe chase one core question: does the whiskey in the bottle live up to the story. Dark Arts' chief alchemist Macaulay Minton joins us to talk rare woods, fair pricing, Lexington's revival, and why bourbon still works as social glue across differences.• focusing on liquid over labels and hype• Dark Arts' global wood program and toast design• neat-first philosophy and hospitality without pretense• accessible pricing on exotic finishes, including Mizunara• festival plans, limited honey-cask allocations, absinthe launch• Lexington distillery district history and renewal• collaboration across brands and rising-tide mindset• building a team of spirit guides and low turnover• family-first growth, never-sell vision, and stewardship• tasting “presidential” releases on merit, not politics• bourbon as community glue and respectful debateWhat if bourbon could cut through the noise and bring people back to the table? We put that belief to the test with Dark Arts Whiskey House's chief alchemist Macaulay Minton—an independent mind with a global barrel network, a stubborn streak against hype, and a plan to make rare-wood whiskey actually attainable. From trekking for staves and dialing in toast profiles to keeping flagship bottles under eye-popping prices, he shows how craft can be both imaginative and honest.We get hands-on with “presidential” releases and judge them the way whiskey should be judged—by taste, texture, and finish, not the label. Along the way, we dig into the revival of Lexington's historic distillery district: limestone water, living history, and a tasting room that feels part gallery, part laboratory. Hiring “spirit guides” for curiosity and care over classic résumés, the Dark Arts team shapes an experience that reads the guest first and pours second. Collaboration threads through the story—brands sharing space, knowledge, and momentum—because a rising tide really can lift all boats when the liquid holds up.Looking forward, we explore a custom still in the works, a bold absinthe program under Noble Arts, and micro-batches like honey casks headed to festivals including New Orleans. There's a clear line on values: steward the product, respect the community, price with integrity, and build something that lasts through family, not flip it to the highest bidder. Most of all, we celebrate bourbon as social glue—a way to slow down, talk straight, and find common ground over a shared glass.If you care about where whiskey is going—and how it can still bring us together—hit play, share with a friend, and leave a review to keep the conversation flowing. Cheers to good bourbon, good people, and better conversations ahead.Support us: www.scotchybourbonboys.com — Become a member, join the Patreon, leave a five-star review on Apple and iHeart. “Remember, good bourbon equals good times with good friends. Drink responsibly, don't drink and drive, and live your life uncut and unfiltered.”voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

In this episode of The Bourbon Lens, hosts Jake and Scott dive headfirst into what 2026 could mean for the bourbon industry. From production pauses at major distilleries to the continued rise of craft producers and non-distilling producers (NDPs), the guys explore how shifting market dynamics are reshaping bourbon as we know it.They break down why sustainability and intentional production matter more than ever, how consumer preferences are evolving toward fewer but higher-quality releases, and why experiential whiskey events and bourbon festivals will be critical for brands looking to stand out. Along the way, Jake and Scott also reflect on personal goals, creating lasting memories, and the role whiskey clubs and communities play in keeping bourbon culture thriving.Whether you're a casual drinker, a serious collector, or someone curious about where bourbon is headed next, this episode offers thoughtful insight into the future of whiskey in 2026 and beyond.Subscribe

Send us a textAs another year is officially in the books, I'm taking one final look back before we say goodbye to 2025 forever. What are some of the best pours, some of the worst, and some of those right in between that just didn't quite make the cut? Were you able to predict what I had in my top 10? Were there bourbons (and/or ryes) that should've been here? And what the heck is this Flying Blind I've got lined up for this week's episode? All that and more on Ep. 414 of This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastSubstack: https://mybourbonpod.substack.comPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

Send us a textBecome a patron of the show at http://www.patreon.com/mybourbonpodcastIt's the last TIMBP of the year, folks, and we're squeezing one last review in before the clock strikes midnight! That's right: we're taking a final look at a bourbon release that could very well knock our collective socks off (all two of 'em) and give the rest of the year a run for its money. Plus, there was some massive news that made the rounds this week and we better talk about it before things get out of hand. Or...have they already? Either way, we better get right to it, so hit that play button (AFTER you download the episode, mind you), and enjoy one last dose of This is my Bourbon Podcast for 2025. Love y'all. Mean it.Leave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastSubstack: https://mybourbonpod.substack.comPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

Send us a textWe taste and rate Jim Beam Winter Reserve with our barrel bottle breakdown, then map where it fits in winter sipping, cocktails, and the budget shelf. Holiday plans, party specials, and a practical look at value over hype round out the pour.• double toasted six-year bourbon with vanilla-forward profile• light nose, medium body, toasted marshmallow on the palate• modest finish, high drinkability at 86 proof• ideal for old fashioneds and holiday gatherings• comparisons with Beam Double Oak, Early Times BiB, Benchmark• value over scarcity, pricing versus pleasure• final score: 9.5 out of 18• Christmas party details at Jervasi with Weller 107 and cigar specialMake sure that you also listen to us on Apple, iHeart, Spotify, or any of the other formats that you can listen to podcasts. Whether you listen or watch us, make sure that you subscribe, become members. And then also on the audio podcast, leave us a five-star review and good feedback.A winter pour that overdelivers on comfort and undercuts the hype—this one is built for a crackling fire, a plate of bourbon balls, and friends who want something easy but not empty. We open Jim Beam Winter Reserve, a six-year bourbon finished in two toasted barrels, and put it through our full Old Louisville barrel bottle breakdown: nose, body, taste, finish, and a final score that surprised even us. Expect light aromatics, a fuller-than-expected body for 86 proof, a toasted marshmallow and vanilla core, and a finish that whispers more than roars.We get specific about where this bottle fits. If you crave caramel and vanilla over heat and tannin, Winter Reserve hits the lane. It's a crowd-pleaser for holiday parties, a gentle introduction for new bourbon drinkers, and a secret weapon in an old fashioned. We share why the double-toasted approach amplifies dessert notes without turning cloying, and how a simple cocktail build—orange peel, bitters, Demerara—lets those flavors shine. This is the pour you can sip, serve, and still feel good about the price.Along the way, we talk real-world value. Does a $26 bottle earn shelf space next to allocated heavy hitters? We compare against Beam Double Oak, Early Times Bottled-in-Bond, and Benchmark picks, and talk aging quirks, warehouse heat, and why price rarely scales with pleasure. We close with our final score—9.5/18—and the key takeaway: not every winter winner needs to be rare. Some just need to be right.If you enjoy honest tastings, budget-friendly recommendations, and practical cocktail tips, hit follow, share this with a bourbon friend, and drop us a review with your favorite winter sipper. Which bottle is your cold-weather go-to?Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Send us a textWe sit down with Log Still's Wally Dent at Kentucky Bourbon Festival to talk festival evolution, bottle buyers and flippers, and how a modern distillery builds fans for life. From a 2,500-seat amphitheater and B&Bs to a Louisville steakhouse and the Remington 1860 collaboration, we cover brand, blend, and the business behind the bottle.• how festival improvements changed buyer behavior• exclusives, flippers, and the value of time• building hype versus delivering real experience• distribution hurdles and state tasting rules• Log Still's 1860 roots and campus highlights• creating on-ramps via tours, trains, and stays• Louisville tasting room and fine dining play• market cooldown, THC competition, and pricing• Remington 1860 blend, story, and use case• community moments with historic dusty pours• Kentucky policy support and trail tourism• safety, gratitude, and staying fan-focusedwww.scotchybourbonboys.com for all things boysLike us on Facebook, Instagram, YouTube, XListen to us on Apple, iHeart, and SpotifyGood bourbon equals good times and good friendsMake sure you don't drink and drive and drink responsiblyLive your life uncut and unfilteredThe lines are longer, the bottles rarer, and the stakes higher—so how do you turn festival frenzy into lifelong fans? We sit down with Log Still Distillery's Wally Dent at Kentucky Bourbon Festival to unpack the new bourbon reality: smarter line management, a surge of bottle buyers, and the unavoidable presence of flippers. Wally doesn't sugarcoat the economics, but he makes a compelling case for where the real value lives—memorable experiences that outlast hype and bring people back.We explore Log Still's unique edge: a heritage that reaches to 1860 and a modern, hospitality-first campus built for discovery. Think a 2,500-seat amphitheater, bed-and-breakfast stays, a lake, chapel, train rides from New Haven, and a tasting room with a fine dining steakhouse on Louisville's Whiskey Row. That ecosystem transforms a quick visit into a ritual. It's brand building where memory, not marketing spin, does the heavy lifting.Wally takes us behind the shelf wars too—tight distribution, state-by-state tasting rules, and a beverage alcohol market cooling at the edges while whiskey and tequila hold. He shares why breaking through with a new label is harder than it looks, how discovery programs matter, and why recognition wins. That's where the Remington 1860 collaboration comes in: a mid-$30s, six-year-forward blend designed for hunt clubs and campfires, with a back label that lets you log the day. It's a bottle that feels familiar, drinks beautifully, and invites repeat buys without the drama of a lottery line.Along the way, we raise a glass to community moments—like pouring a 1938-distilled, 1946-bottled-in-bond dusty for tour guests—and acknowledge Kentucky's policy support that keeps the trail thriving. If you care about bourbon beyond the chase, this conversation delivers: practical strategies for brand growth, honest talk about exclusives and flippers, and a fresh look at how experiences turn casual sippers into advocates. Subscribe, share with a friend who loves the hunt, and leave a review telling us your smartest takeaway from Wally's playbook.Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Send us a textWe celebrate bourbon heritage, wild turkey conservation, and how a surplus of aged barrels sparked the creation of Russell's Reserve. Gregg Snyder joins us to share stories of Jimmy Russell, warehouse wisdom, and why Russell's 13 and 15 hit so differently.• annual Thanksgiving special with Gregg Snyder• turkey hunting passion and NWTF conservation work• wild vs farm turkey taste and preparation• cooking methods for wild turkey including nuggets and piccata• tracking tips using footprints and droppings• path from Brown‑Forman cooperage to Wild Turkey leadership• mandate to protect tradition and avoid shortcuts• how inventory analysis led to Russell's Reserve• naming, first bottling, and early pricing strategy• bourbon vs Tennessee whiskey clarity• maturation sites including Camp Nelson and McBrayer• Russell's 13 vs 15 tasting contrasts and oxidation talk• Rare Breed blend concept and rising entry proofs• lessons from legends and blending today at Four BranchesMake sure you check us out on Facebook, Instagram, YouTube, X, and TikTok, along with Apple, iHeart, and Spotify. Whether you listen or watch us, make sure you like, listen, subscribe, and leave good feedback. Also, make sure you become a member.A holiday pour tastes better with a story, and this one comes straight from the rickhouse. We welcome industry veteran Gregg Snyder to trace the line from turkey tracks and conservation fields to the barrel floors of Wild Turkey, sharing how an overlooked inventory problem lit the spark for Russell's Reserve and why protecting tradition still matters in a world of shortcuts.We start with the outdoors: the rush of a dawn gobble, how to tell a gobbler's print from a hen's, and why the wild bird's best eating is in the breast. Gregg breaks down simple, crowd-pleasing prep—crispy nuggets, teriyaki kebabs, even a bright, silky piccata—then connects that kitchen craft to the patient arc of bourbon maturation. From Brown‑Forman's cooperage to his tenure running operations at Wild Turkey, he explains the quiet rule that shaped a generation of whiskey: never change how the whiskey is made. No enzyme tricks, no shortcuts—just wood, time, and careful selection.Then we open the vault. Gregg recounts proposing a new bourbon to honor Jimmy Russell—Russell's Reserve—born from aging stock the spreadsheets wouldn't touch. We talk warehouses from Camp Nelson to McBrayer, the effect of elevation and airflow, entry proof shifts, and why Rare Breed's blend-first logic still sings. A guided tasting squares Russell's 13 against 15: caramel-vanilla richness vs oak-forward structure. If you love dessert-like depth, 13 feels like a sweet spot; if you crave tannin and cigar-box edges, 15 scratches that itch. Along the way you'll hear the kind of Jimmy Russell stories that make you smile and pour another ounce.This one blends heritage, practical tasting insights, and the warmth of a Thanksgiving table. If bourbon history, Wild Turkey lore, and smart, no‑nonsense tasting notes are your thing, you'll feel right at home. Follow and subscribe on your favorite app, share with a friend who loves Russell's or Rare Breed, and leave a quick review to help more whiskey fans find the show. What's your pick: Russell's 13 or 15—and why?Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Send us a textThere's a lot of chatter right now around the current status of Maker's Mark's Cask Strength Bourbon product and what's next for it. As the most recent release features an age statement and a curious "Limited Bottling" tag on the label, as well as a significant decrease in the amount of non-age stated product available, there isn't a lot of clarity as to what's happening behind the scenes. So, what should we expect? Are we being set up for a massive change and we don't know it yet? Or is this truly just a limited release? I get into all that, a few pours of the good ol' Maker's bourbon, and even more, on this week's episode of This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

Send us a textWe chase the lore and flavor of Jim Beam Devil's Cut, rate it with a Halloween twist, and compare a fresh crack to a years-open bottle to see how oxidation reshapes vanilla, char, and sweetness. We also spotlight Blood Oath packs to frame value pours against complex blends.• Middle West Spirits shoutout and origin nods• Halloween setup, costumes, community banter• Membership options, perks, and barrel picks• Devil's Cut origin story and extraction concept• Nosing focus on vanilla, char, brown sugar• Body, taste, and finish scores with knife “slashes”• Fresh vs old Devil's Cut side-by-side insights• Value talk under $25 and cocktail ideas• Blood Oath packs overview and tasting comparison• Platform reminders and safe-drinking closeJoin our membership, the Crystal Glenn Carrying Club. Become a member on Facebook or YouTube, subscribe, leave good feedback, and commentWhat happens when Halloween chaos meets a bourbon with a devilish backstory? We dive into Jim Beam Devil's Cut, the whiskey that pulls trapped spirit from barrel staves and blends it back into extra-aged bourbon, then explore why it smells like vanilla extract over warm char and tastes like liquid pudding with a smoky edge. Costumes and laughs aside, we get serious about value, process, and what truly sets this bottle apart at 90 proof and under $25 in many markets.We walk through the nose, body, taste, and finish with a playful “slash” rating, then raise the stakes: a fresh 2025 crack versus a 2021 bottle that's been open for years. The side-by-side reveals how oxidation shifts the profile from vanilla-forward to caramel and toffee, adds a hint of pepper, and slightly deepens the mid-palate. Our practical takeaway is simple and useful—open Devil's Cut and let it evolve. If you love cocktails, we also highlight easy winners like Devil and Cola and Dance with the Devil that lean into its vanilla-char backbone.To round out the night, we contrast Devil's Cut's focused profile with the layered complexity of Blood Oath packs. Think approachable weeknight pour versus special-occasion blend crafted from carefully sourced barrels and finishing casks. Along the way, we share community shoutouts, membership perks, and a few outrageous Halloween surprises that keep the room buzzing. If you're curious about how time, air, and blending shape bourbon, you'll leave with new ideas for your shelf and your next tasting.If you enjoyed the ride, follow and subscribe, leave a rating or review, and share this episode with a friend who loves a good value pour. Tell us your favorite under-$25 bourbon and whether you prefer a fresh crack or a well-breathed bottle.If You Have Gohsts voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

In this episode of Bourbon Lens, Jake and Scott explore how certain new whiskey releases capture a true sense of place — from the rickhouses of Kentucky to the hills of Tennessee. They start with the latest installment of the Russell's Reserve Single Rickhouse Collection from Wild Turkey Distillery, featuring barrels aged in the legendary Camp Nelson E rickhouse. Each release in this series reflects the unique environmental conditions that make individual rickhouses so special to the final flavor profile. The discussion also touches on the newest Hardin's Creek releases from James B. Beam Distilling Co., continuing the brand's innovative storytelling around age, terroir, and experimentation. Jake and Scott then take a deeper dive into the Jack Daniel's Single Barrel Special Release: Tanyard Hill Rye Whiskey, a bold new offering that clocks in at a remarkable 145.9 proof. They share their tasting notes and impressions on this powerhouse whiskey — and discuss what makes high-proof expressions both exciting and challenging for whiskey drinkers. The conversation turns reflective as they consider how a glass of whiskey can transport you to another place — whether it's tasting a barrel sample inside a rickhouse or enjoying a pour that vividly expresses its environment. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past seven years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens Image Credit: Wild Turkey Distillery

Jim and Todd welcome Joe Beatrice, Founder, and Tripp Stimson, Chief Whiskey Scientist, from the highly acclaimed Barrel Craft Spirits to the studio. While their award-winning whiskeys have graced the show before, this episode offers listeners a chance to hear directly from the minds behind the brand. Joe and Tripp share the origin story of Barrel Craft Spirits, their unique philosophy as non-distilling producers (NDPs), and their intricate approach to sourcing, blending, and finishing exceptional spirits. The tasting kicks off with a Barrel Foundation Single Barrel release, clocking in at 105.8 proof. Tripp explains this expression builds upon their original Foundation bourbon (their first product bottled below cask strength at 100 proof). It involves selecting unique barrels, creating a micro-blend just above proofing strength, re-barreling that blend into a single cask, and allowing it further maturation in a specific rickhouse location before final bottling. This particular barrel, sourced from Indiana, offers delightful notes of stone fruit like peach and apricot. Next up is the Barrel Foundation Double Barrel. This takes select whiskeys used in the original Foundation blend (aged 5-9 years) and finishes them in new, heavily toasted American oak barrels. The result is a darker, richer expression compared to the single barrel, showcasing notes of milk chocolate, apple, and nuanced pepper, demonstrating the transformative power of a secondary maturation in toasted oak. Joe Beatrice then takes listeners back nearly 14 years to the brand's inception. He recounts a random distillery visit sparking the idea, quickly realizing he wanted to build a brand, not necessarily a distillery, focusing intensely on sourcing and blending the best possible liquid. He discusses the early days, embracing cask strength when few others did, championing transparency as an NDP during a time of consumer skepticism, and gambling on the idea that drinkers would crave variety and new experiences over consistency – a gamble that clearly paid off. Tripp Stimson shares his extensive background in biochemistry and spirits R&D, explaining how his path converged with Joe's. They bonded over a shared philosophy, recognizing the immense challenge and capital required to build a distillery versus the creative freedom and market potential of focusing on sourcing and blending expertise, drawing parallels to the esteemed merchant bottler tradition in Scotland. The conversation delves deep into the art and science of their blending process. The core team, consisting of Joe, Tripp, and Nick Christensen, starts with whiteboard concepts and intent but allows the whiskeys themselves to guide the final creation. They meticulously sample and catalog thousands of barrels, developing a unique shorthand to understand the characteristics imparted by different distilleries, mash bills, ages, yeast strains, distillation styles, cooperage, and even micro-climates from various maturation locations across the country. They speak of layering flavors like building a symphony, using different barrels (young and old) to "fill the gaps" across the palate – from the initial taste to the mid-palate complexity and the lingering finish – iterating until the blend reaches its optimal saturation point of complexity without any single component overpowering the others. They also explain their "derived mash bill" calculation, providing consumers with valuable data points even for complex blends. The third tasting features Barrel Bourbon Batch 37, a blend of 8-to-15-year-old bourbons from Kentucky, Indiana, and Tennessee, bottled at 111.38 proof. Joe describes these numbered batches as their flagship line, representing a high bar for their blending prowess. Tripp elaborates on the value of incorporating significantly aged whiskeys (like 15-year-old) not necessarily for the age statement itself, but for the specific, nuanced qualities they bring, balancing them with younger components to achieve a complete, well-rounded, and complex flavor profile that avoids being overly oaked. Finally, they pour the Barrel Cask Finish Series: Armagnac Finish. This series highlights the interaction between their whiskey blends and specific cask types. This expression uses bourbons aged 7-to-15 years, finished in Armagnac casks for up to two years. Tripp emphasizes their patient approach to finishing, sometimes waiting years for the whiskey and cask to fully integrate and reach their peak potential, rather than adhering to rigid timelines. The result is a rich, complex whiskey redolent with dark fruit notes like fig and raisin, perfect for contemplative sipping. Throughout the episode, Joe and Tripp offer fascinating insights into the evolution of the whiskey market, the rise of the educated consumer, navigating market fluctuations, and Barrel Craft Spirits' strategy of continuous innovation and quality across various price points. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this episode of Bourbon Lens, Jake and Scott dive deep into Heaven Hill's newest innovation — the Grain to Glass® Specialty Barrel Series. The series launches with three unique whiskeys, each aged entirely in Chinquapin Oak barrels, showcasing Heaven Hill's continued commitment to experimentation and craftsmanship. The trio includes: Kentucky Straight Bourbon Whiskey – 105 proof (Mashbill: 52% Corn, 35% Rye, 13% Malt) Kentucky Straight Wheated Bourbon Whiskey – 105 proof (Mashbill: 52% Corn, 35% Wheat, 13% Malt) Kentucky Straight Rye Whiskey – 107 proof (Mashbill: 63% Rye, 24% Corn, 13% Malt) Each whiskey was barreled at 107 proof, a nod to the historic entry proof used by Heaven Hill's founders, and bottled non-chill filtered to preserve the full depth and character developed from the Chinquapin Oak. Jake and Scott discuss how these releases reflect Heaven Hill's legacy of innovation while honoring tradition — exploring the flavor differences between each mashbill, the influence of Chinquapin Oak, and what this series could signal for future Heaven Hill experiments. Tune in for tasting notes, honest impressions, and a conversation that celebrates one of Kentucky's most respected distilleries continuing to push boundaries in bourbon-making.   Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens  

Jim and Todd take the show on the road to the beautiful Elkwood Farm in Midway, Kentucky, home of Bluegrass Distillers. They sit down with friend of the show Sam Rock for his third appearance to discuss the distillery's incredible evolution and taste through a stellar lineup of their unique whiskeys. Sam shares the story of their new home, a historic farm they purchased in 2020 and transformed into a premier grain-to-glass distillery, complete with a stunning, speakeasy-style tasting room. The tasting journey begins with Bluegrass Distillers' signature 7-Year-Old Blue Corn Bourbon. Sam delves into the agricultural challenges and rewards of growing their own non-GMO blue corn, which imparts a distinctively nutty and balanced flavor compared to traditional yellow corn. This Bottled-in-Bond expression, made on their original pot still, offers a fantastic mouthfeel and a profile driven by the primary grain, a testament to the influence of unique corn varietals. Next, they sample the Midway 'Lee's Branch' Rye, a 7-year-old rye finished in toasted French oak barrels. This expression is part of the 'Midway' brand, a line of finished ryes that pays homage to the history of their new hometown. The hosts explore its complex notes of minty spice, toasty marshmallow, and a hint of Christmas spice, making for a perfect sipping rye. The third pour is a special single-barrel selection of their Toasted Oak Bourbon, bottled for the Bourbon Burn bike ride. Sam explains their double-barreling process, which involves reconditioning and toasting their own used barrels to bring sugars to the surface, creating a consistently sweet and balanced profile with notes of s'mores, toasted marshmallow, and rich chocolate. The lineup continues with a spectacular Spanish Oak Finished Bourbon. Sam recounts his journey to Spain during the pandemic-era barrel shortage, where he discovered a family-run cooperage that handcrafts barrels from aged staves. This 11-year-old sourced bourbon is finished in these unique Spanish Oak barrels, resulting in a deep mahogany color and a rich, savory flavor profile with a spicy, drying finish that captivates the hosts. To top off an incredible tasting, Sam brings out a bonus pour: a phenomenal 18-Year-Old Bourbon. This well-aged whiskey defies expectations, presenting not just oak and leather but a surprising and delightful burst of fruit, including notes of burnt cherry, sweet cream, and holiday fruitcake. The episode is a deep dive into what makes a modern distillery thrive, touching on the evolution of the bourbon consumer, the importance of authenticity, and the exciting future for Bluegrass Distillers, including plans for a restaurant, a bourbon club, and community events at their beautiful Midway location. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this episode of Bourbon Lens, Jake and Scott turn the spotlight on the craft and independent distilleries making waves across the Bourbon and American Whiskey landscape. From Kentucky to Nevada, Colorado to New York, they highlight more than dozen distilleries to watch in 2025 and beyond — brands that are redefining what it means to craft whiskey in America today. The discussion also takes a closer look at the tightening bourbon market, the economic and production challenges that small distilleries face, and how whiskey fans can make a real impact by supporting independent producers. Whether you're a collector, a craft whiskey explorer, or simply someone who loves discovering new bottles, this episode offers valuable insights into the next generation of distillers driving creativity, innovation, and authenticity in American whiskey. Jake and Scott also invite listeners to share their own recommendations: Which craft distilleries should we keep an eye on in 2026? Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens  Cover Image Generated by Meta AI.

The guys partnered with the WVU Hospital Foundation in a barrel pick for charity. Cheers!

Send us a textThe father/son founding duo of 15 Stars, Rick Johnson and Ricky Johnson, return to TIMBP to talk their newest endeavors and offerings, which brings three new bourbons to the market. With the newest releases under the First West banner coming to a liquor store near you and the continued success of 15 Stars, just what have Rick & Ricky been up to? And what's next for them? Plus, I've got one of the wickedest Flying Blinds in a while. All that and more on This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

In this episode of Bourbon Lens, Jake and Scott sit down with Joe O'Sullivan, Master Distiller at Minden Mill Distilling, to discuss his journey in American Whiskey and what makes Minden Mill one of Nevada's most exciting distilleries. Joe shares his early experiences learning from one of the greats in American Whiskey, Steve McCarthy, founder of Clear Creek Distillery and widely considered the “godfather of American Single Malt.” From there, Joe's path took him across the country as he honed his craft and helped shape the modern American Single Malt category. The conversation explores what led Joe to Nevada and the vision behind Minden Mill Distilling — from its straight Bourbon and Rye to its American Single Malt Whiskey lineup. Jake and Scott also dive into Joe's involvement with the new Estate Whiskey Alliance, his advocacy for the “ground-to-glass” movement, and why innovation and heritage both matter in today's spirits world. Listeners will hear firsthand how Minden Mill's unique approach to whiskey-making, backed by a state-of-the-art facility and the Carson Valley's rugged character, is positioning the distillery as a rising force in American Whiskey.   About Joe O'Sullivan: Joseph (Joe) O'Sullivan is the Master Distiller of Minden Mill Distilling in Nevada and a respected voice in American Whiskey. He apprenticed under Steve McCarthy, founder of Clear Creek Distillery and a pioneer of American Single Malt, before going on to serve as Master Distiller at Clear Creek and later Hood River Distillers. Joe has been an active leader in the industry, contributing to the American Single Malt Whiskey Commission, helping establish the category's Standard of Identity certified by the TTB in 2024, and supporting the Estate Whiskey Alliance. He also shared his expertise with the Edinburgh Whisky Academy, shaping global understanding of American Single Malt. With nearly two decades of distilling experience, Joe oversees Minden Mill's production of Straight Bourbon, Straight Rye, and American Single Malt Whiskey, as well as vodka and liqueurs. His career reflects a balance of craftsmanship, innovation, and advocacy for American whiskey traditions. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens Distillery Images Credit: Scott Shearer

Send us a textIt's hard to put into words what this weekly podcast about bourbon has meant to me over the past 8 years and 400 episodes. I've laughed a lot (too much, for some people), cried (too much, by own measure), and brought the bourbon industry to light in the best way I have always sought fit. This week, as I continue to make the same mark, I review this year's edition of the Four Roses Small Batch Limited Edition. Should this be heralded as one of the best releases of 2025? How do three 13 year bourbons compose themselves against a 19 year batch? Is it possible that I've just been waxing poetic this whole time because I'm worried that I need to fill space but am also hoping that you've read this far (comment below if you have)?!?!? All this and more may be revealed...in Episode 400...of This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

In this episode of Bourbon Lens, Jake and Scott tackle a hot topic in the bourbon world: does great bourbon have to be high proof? While barrel-strength and cask-strength whiskeys continue to dominate the conversation, the guys make the case for exploring the sub-100 proof range (80–99 proof) as well. They share standout examples of bourbons and whiskeys in this proof category, explain why there's a time and place for every proof point, and discuss how “palate fatigue” from ultra-high-proof releases has shaped their appreciation for more balanced pours. Whether you're new to bourbon or a seasoned enthusiast, this episode offers a fresh perspective on enjoying whiskey at all proof levels. Jake and Scott also want to hear from listeners: What are your favorite sub-100 proof bourbons or whiskeys? Share your picks and join the conversation! Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens Cover art generated by Meta AI.

Jim is back from his worldly travels, and he's not just returning to work—he's returning to bourbon after a two-week hiatus filled with Belgian beers and French wine. He recounts his trip through Amsterdam, Brussels, Germany, and Paris with original Bourbon Road co-host Randy, from backpacking and train travel to attending the World Belgian Beer Festival. He's joined by Todd and longtime friend of the show, Amsey Winning, for a full-fledged tasting. The main event features a lineup from Oaklore Distilling Company, a North Carolina-based producer founded by two neighbors, Matt Simpkins and Tom Bogan. In a twist, the distillery was scheduled to join the show but had to cancel at the last minute, leaving the guys to explore their whiskey on their own. They start with Oaklore's flagship 4-Grain Bourbon, a 92-proof blend of 4-to-6-year-old North Carolina and Kentucky whiskeys, noting its fresh, light nose with sweet cream, oak, and light spice cake. Next, they try the North Carolina Straight Rye, a 6+ year-old, 92-proof grain-to-glass expression. It proves to be a complex “chameleon,” evolving in the glass with unique notes of blackberry jam, black tea, and a surprising roasted coffee or dark chocolate finish. The trio from Oaklore is rounded out with a Port Cask Finish Rye, aged for several years before a lengthy 12-to-18-month finish. It presents a fruit-forward profile with a nose of berry pie and a palate reminiscent of grape skins and tawny port. In the second half, the tasting gets experimental with two unique distillery exclusives. First up is a Sagamore Spirit Rye finished for an incredible four years in Albarino white wine casks from Maryland's Boordy Vineyard. The 103-proof whiskey delivers a stunningly floral and perfumey nose, leading to a complex palate that had the hosts pausing to contemplate. Tasting notes of wildflower honey, vanilla, lavender, and a savory rye spice made this a truly standout pour. To finish the night, they sample a special release from Ben Holladay's Ancient Cave Collection: a 7-year, 100-proof bourbon finished in hickory-smoked American oak barrels. Rather than being overwhelmingly smoky, the whiskey offers a delicate, integrated smoke with notes of smoked apple butter and apple cobbler cooked over an open fire. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this episode of Bourbon Lens, Jake and Scott recap their time at the Kentucky Bourbon Festival, sharing highlights from the annual celebration of Bourbon in Bardstown, Kentucky. From new releases to conversations with fellow enthusiasts, the festival once again showcased why Bourbon continues to thrive as Kentucky's signature industry. The conversation then turns to a practical guide for Bourbon drinkers — building a home bar with the best sub-$50 Kentucky Bourbons. Jake and Scott break down what makes this price point so valuable, pointing to age statements, medium-to-high proof bottlings, and unique finishes that bring character without breaking the bank. Listeners will hear their top picks for sub-$50 Bourbons that offer strong quality-to-value ratios, along with recommendations for bottles that deliver both flavor and accessibility. Finally, Jake and Scott invite feedback from listeners: What are your go-to Kentucky Bourbons under $50? Send us your recommendations and join the conversation as we continue to explore the best bottles for every Bourbon lover's shelf. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens   Note: Cover Art AI Generated

This week, host Todd Ritter flies solo while Jim Shannon is on vacation in Europe. He's joined by special guests Dude Pool and JD Fritches, two of the hosts from the popular Bourbon Hunters podcast. The guys kick things off by tasting their very first legacy distillery barrel pick as a podcast, a fantastic Old Forester 100-proof single barrel selected from Warehouse I, floor two. The second pour of the episode is a special single barrel from Pursuit Spirits, a pick that was originally made by bourbon personality Fred Minnick before he had to return the barrel. The Bourbon Hunters crew cheekily named the bottle "Minnick's Muffins" in his honor and share the story of how they were able to acquire the unique barrel, which features a creme brulee stave. Dude and JD share their personal "aha" moments that got them hooked on America's native spirit. Dude's journey began after a six-year hiatus from alcohol for health reasons; a friend introduced him to bourbon mixed with ginger ale, which helped him start recognizing the nuanced flavors he'd missed when taking whiskey as a shooter. He eventually evolved to drinking it neat to relax and reflect at the end of the day. JD's passion for collecting was ignited during the COVID-19 pandemic when his boss introduced him to the world of allocated bottles. He recalls overpaying for his first bottles of Eagle Rare and Angel's Envy at Justin's House of Bourbon but found his true love for the hobby in the camaraderie of sharing pours with fellow enthusiasts. Dude shares how The Bourbon Road podcast's easy-going style inspired him to start his own show. He jumped in headfirst, bought the gear, and recorded the first three episodes on the road with co-host Tyler during their inaugural trip to the Bourbon Trail. They quickly found that listeners gravitated toward their off-topic conversations about football, movies, and their personal lives just as much as the bourbon talk. They describe their show as an "entertainment podcast while drinking bourbon," offering a different, more personal angle than a traditional review show. The crew has since grown to a "rotating crew" of four hosts—Dude, JD, Tyler, and Brett Brian—with frequent guest appearances from Jason Calori. Having just released their 350th episode, the hosts discuss how they balance the podcast with family and busy schedules. Dude treats their weekly recording session as a priority—a dedicated time to slow down and hang out with his friends. For JD, an "extreme extrovert" and a transplant to the area, the podcast has been a way to find his community and build some of his closest friendships. They share that their favorite episodes are often the ones where the whole crew gets together, the wheels come off, and the laughter is non-stop, or when a member tells an unforgettable personal story, like the time a co-host's "Code Brown" incident at a pool led to a barrel pick being named after it. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this episode of Bourbon Lens, Jake and Scott dive into the highly anticipated Four Roses 2025 Limited Edition Small Batch release. Bottled at barrel strength and showcasing some of Four Roses' most unique recipes, this year's Limited Edition is built around two 13-year-old V batches, said to deliver notes of apricot, vanilla, and caramel. According to Four Roses, the blend is elevated by the addition of a 19-year-old OESV and OBSK, bringing layers of antique oak, rye spice, and remarkable depth for a truly balanced and complex flavor profile. At 109 proof, the 2025 Limited Edition Small Batch captures everything fans love about Four Roses — sweet fruit-forward aromas, mellow spice, and a long, soft finish. Jake and Scott also discuss the broader Four Roses single barrel program, how the distillery continues to leverage its 10 distinct recipes, and what Bourbon fans might expect from future releases. This episode is a must-listen for collectors and enthusiasts eager to learn more about one of the most respected annual Bourbon releases. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens

Send us a textOffering bourbons and a rye from locally sourced grain to offer a truly unique run of products, Heaven Hill brings something new to the table that not many heritage distillers can say they have been able to bottle in the modern era of whiskey. After two years of releases, though, how have they been able to refine them and what has changed since 2024's series? Plus, what else have I been up to since you last saw me? Or, ya know...heard me? All that and more on This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

Celebrate Bourbon Heritage Month with a special Bottled-in-Bond showdown! In this episode, Jake and Scott sit down to compare two 7 Year Bottled-in-Bond Bourbons: Heaven Hill Bottled-in-Bond 7 Year and Old Grand-Dad 7 Year Bonded Bourbon from the James B. Beam Distilling Co. The discussion highlights the return of age statements, the value and history of the Bottled-in-Bond designation, and what these expressions mean for today's bourbon drinker. Along the way, Jake and Scott dive into the significance of Bourbon Heritage Month and discuss exciting events like the Kentucky Bourbon Festival in Bardstown. If you're curious about how these two bottled-in-bond bourbons stack up—or if you just love celebrating all things bourbon in September—this episode is a must-listen. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens Image Credit: Heaven Hill Brands

Join hosts Jim Shannon and Todd Ritter at the Corner Rick House for a powerhouse sample review show on The Bourbon Road. The guys are finally catching up on their sample backlog and are tasting four tremendous, high-profile whiskeys that listeners will not want to miss. From a coveted annual release to a unique cigar blend and a Mizunara-finished masterpiece, this episode is packed with incredible pours and the latest news from around the whiskey world. The tasting kicks off with one of bourbon's ultimate unicorns, the 2025 Old Forester Birthday Bourbon. This year's release is a rare departure, a 12-year-old sweet mash bourbon bottled at a surprisingly low 92 proof. The nose is classic Old Forester, bursting with what the hosts describe as "ooy cherry," walnut, and a distinct 12-year oak presence. On the palate, it's delicious and soft, with the cherry notes shining through alongside a pleasant, sweet cherry bubble gum character. Next up is the innovative Penelope Cigar Sessions. This is a unique American whiskey, a blend of straight bourbon, American single malt, and American light whiskey, crafted to be the perfect companion for a medium-bodied cigar. The nose is a fun contrast, with one host picking up sweet cotton candy and bubble gum from the light whiskey, while the other finds more bready, malty, and stewed fruit notes. The palate is a sweet and complex delight, with flavors of stone fruit, dried peach, chocolate, and a standout note the hosts creatively describe as a "candied peach on a grill." The third pour is a masterclass in blending and finishing: the Bardstown Bourbon Company Hokkaido Mizunara Oak Barrel Finish. This exceptionally complex whiskey features a blend of four different aged whiskeys—including 14, 15, and 18-year-old components from Kentucky and Tennessee—all finished for 28 months in Japanese Mizunara oak barrels. The nose is savory and intriguing, with notes of sassafras spice and the distinct aroma of new leather. The palate is a showstopper, a buttery, savory, and beautifully complex experience with notes of baked pear and Danish butter cookies that leaves the hosts speechless. The final glass holds the new Jefferson's Reserve Cask Strength. This is the brand's first cask strength release that hasn't been aged at sea, an 8-year-old bourbon bottled at a hefty 130 proof. The nose is surprisingly floral, with notes of cherry blossom that are both light and powerful. The palate is intensely sweet and memorable, dominated by bright maraschino cherry and a distinct amaretto-like nuttiness. Throughout the episode, the hosts also discuss the latest whiskey news, including new releases from Woodford Reserve, Blue Run, Jack Daniel's, Pursuit Spirits, and a new distillery café coming to Buffalo Trace. Stick around to the very end to hear Jim and Todd's final ranking and find out which of these incredible bottles was crowned the winner of the day. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

Episode 38 of the Bourbon & Banter podcast - Size Matters - is here, and Bob and Pops are finally back after a 19-month break—just in time for Bourbon Heritage Month. We're talking all things 30 Days of Bourbon Challenge, dropping hot takes with our new Whiskey Hot Wash segment, and unleashing the Sniff Team for some undercover whiskey sleuthing. Of course, it wouldn't be Bourbon & Banter without a little ranting. This time, we're calling out the sorry state of today's single barrels and the money-grab mentality taking over the industry. Spoiler: quality still matters more than hype. So grab a pour, settle in, and listen at barrel strength. It's unapologetic, unfiltered, and just what you've been missing. Have comments or questions? Drop us a line at podcast@bourbonbanter.com. Cheers!

In this episode of Bourbon Lens, Jake sits down with Eric Gregory, President of the Kentucky Distillers' Association (KDA), to officially kick off Bourbon Heritage Month. Eric shares insights on the current state of the Bourbon industry, the exciting events planned throughout September, and the continued growth and global reach of Kentucky Bourbon. From economic impact to tourism, and from heritage to innovation, this conversation explores why Bourbon remains not only Kentucky's signature industry but also America's native spirit. Whether you're a long-time Bourbon enthusiast or new to the Kentucky Bourbon Trail®, you'll gain a deeper appreciation for the stories behind the glass. About the Kentucky Distillers' Association: Founded in 1880, the Kentucky Distillers' Association is the Worldwide Voice of Bourbon™. Its diverse and growing membership produces the overwhelming majority of the world's Bourbon, from historic, global brands to emerging micro distilleries that are fostering the next generation of the Commonwealth's timeless craft. Kentucky Bourbon is a $9 billion economic engine generating more than 23,500 jobs and attracting over 2 million visits annually through the KDA's Kentucky Bourbon Trail® experience. A 501(c)(6) nonprofit organization, the KDA maintains an open membership policy, champions a strong commitment to the responsible and moderate consumption of spirits, and fights to curb underage drinking and drunk driving. Learn more at www.kybourbon.com and www.kybourbontrail.com. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens Image Credit: Kentucky Distillers' Association (Kentucky Bourbon on Facebook)

Join hosts Jim Shannon and Todd Ritter on another episode of The Bourbon Road podcast, recorded live from the Corner Rick House in Frankfort, Kentucky. They are joined by a special returning guest and friend of the show, Diane Strong, for an exclusive preview of the highly anticipated 2025 Bourbon on the Banks Festival. Diane gives listeners the ultimate insider's guide to the festival, taking place on Saturday, October 4, 2025. She reveals this year's title sponsor is the local and historic Benson Valley Bourbon. Get ready for an unforgettable, free afterparty at the farmers' market, featuring a full bar, food, a cigar lounge, and an incredible musical lineup with local favorites Creek Water opening for headliner Noah Thompson, the 2022 winner of American Idol. Diane also details the full schedule of events leading up to the main festival, including a Thursday mixology class, the kickoff party at Whiskey Thief, the Friday VIP event celebrating Women in Bourbon, and a special bourbon pairing lesson, "The Stave is the Rage," with the world-renowned Peggy Noe Stevens. The highlight of the episode is a special tasting of four of the twelve exclusive single barrel selections that will be available for purchase at the festival. These unique barrels were hand-selected by the Bourbon on the Banks team and will be prominently marked by 7-foot flags at the distilleries' tents. The expressions tasted on the show include: Angel's Envy Port Finish Single Barrel Pick: The tasting kicks off with this crowd-pleasing pour. The hosts discover inviting notes of campfire, overripe berries, and dark vanilla on the nose. The palate is savory and rich, carrying over those ripe berry notes from the fortified wine finish, making it a perfect pairing for a fine cigar. Casey Jones Distillery Single Barrel Rye: This selection comes with a great story—the picking team was tied, so they let the distillery make the final choice on this fantastic rye. It's described as a "bourbon drinker's rye" that surprised the panel during the blind selection. It features a complex nose of tobacco, mint chocolate, and honey, with a palate that delivers notes of candied orange and caramel apple. Bespoken Spirits 12-Year Single Barrel: A truly unique offering, this 12-year-old Barton-sourced bourbon is finished in Riesling wine barrels. It immediately impresses with a rich, aged nose of mature oak and concentrated fruit. The hosts praise it as an "exceptional whiskey," with a massively concentrated flavor profile that makes it a perfect special-occasion nightcap. Short Barrel 8-Year Single Barrel Bourbon: The tasting concludes with this powerhouse, an 8-year-old bourbon distilled at the former OZ Tyler distillery (now Green River) and bottled at a staggering 135.7 proof. Despite the high proof, it offers a beautifully complex palate with notes of milk chocolate, chewy cherry, burnt caramel, nougat, and a hint of sandalwood. Tune in for incredible stories, detailed tasting notes, and your complete guide to one of Kentucky's premier bourbon festivals. For those who want to attend, Diane urges listeners to act fast, as tickets for many events are limited or already sold out. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

Send us a textI'm incredibly excited and thrilled to be welcoming the host of Appodlachia, Chuck Corra, onto This is my Bourbon Podcast. As an advocate for the betterment of people and their culture in Appalachia (as well as a resident of the area himself), Chuck is no stranger to the challenges faced by the folks who are part of one of the most underserved regions of the country. But, how can bourbon help bring more visibility and growth to their communities? And can he hold up to a gauntlet of bourbons that I've sent him? All that and more on this week's episode of TIMBP. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

In this episode of the Bourbon Lens Podcast, Jake and Scott sit down with Rick and Ricky Johnson, the father-son duo behind 15 STARS Fine Aged Bourbon. Known for their dedication to craftsmanship and innovation, the Johnsons share how 15 STARS has grown its portfolio with three standout releases: Small Batch, Toasted Oak, and Extra Aged Kentucky Straight Bourbon. The conversation dives into the story behind 15 STARS, the inspiration for the brand, and the unique approach they take to blending bourbon and rye whiskey. Rick and Ricky also discuss the rewards of running a family-owned whiskey company, and what sets their products apart in today's crowded bourbon market. Tune in to learn more about 15 STARS, their new First West lineup, and what's next for this brand. Listen now on BourbonLens.com, Apple Podcasts, Spotify, or wherever you get your podcasts. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens

In this episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter hit the road and set up their mics at the beautiful RD1 Distillery in Lexington, Kentucky. It's a return visit for RD1—last featured in Episode 340—but this time, things have evolved. The distillery has expanded its footprint, sharpened its brand, and doubled down on innovation in wood finishing. Joining the conversation are Barry Brinegar and Jared Gollihue, two key figures behind RD1's growth and vision. Barry and Jared walk us through RD1's roots in Lexington's rich whiskey history, tracing the lineage back to the original Ashland Distillery of 1865 and William Tarr's acquisition in 1871. The episode goes deep into what makes RD1 unique—its mission to celebrate Lexington's place in the bourbon world and its bold exploration of finishing techniques. Jared, RD1's in-house blending and wood science expert, sheds light on the flavor development process and how the team is crafting expressions that push boundaries while staying grounded in quality Kentucky tradition. Of course, no Bourbon Road episode is complete without tasting—and this one delivers four pours that showcase RD1's philosophy and style.

Send us a textIt's always a thrill to welcome a new face to the world of TIMBP, especially someone as knowledgable and insightful as Joe O'Sullivan. Joe's been in the industry for 2 decades and has been on the forefront of making American Single Malt a recognized product, as well as paving the way for his own legacy as a distiller. Learn about his history and more on this week's episode of This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

In this episode of Bourbon Lens, Jake sits down with Brian Luftman, Co-Founder of Never Say Die Bourbon, to explore the unique story behind the brand. From its Kentucky roots to its transatlantic journey to England, Never Say Die Bourbon combines American craftsmanship with a global perspective. Brian shares the inspiration behind the brand's name, its connection to horse racing, and how Never Say Die is carving out a distinctive space in today's crowded bourbon market. Jake and Brian also discuss the challenges and opportunities of building a bourbon brand in the U.S. and abroad, and what's next for Never Say Die as it continues to grow. Listen now to hear how Never Say Die Bourbon is blending tradition, innovation, and an underdog spirit in every bottle. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens

From limited-edition bourbon to highly anticipated rye, these are the whiskey releases still to come in 2025 that you'll want to know about before they hit the shelves. Matt, Jason, and Jordon break down the bottles we're most excited for, why they're worth your attention, and which ones might disappear fast once the hype hits.Whether you're a collector, a casual drinker, or just want to stay ahead of the curve, this list covers the upcoming whiskeys that could define the rest of 2025's drinking scene.#whiskeyreleases #bourbon2025 #arsenicculturehttps://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

In this episode of Bourbon Lens, Jake sits down with Colby and Ashley Frey, the husband-and-wife duo behind Frey Ranch Distillery in Fallon, Nevada. We dive into what it takes to operate a true farm distillery in a relatively remote part of the state, and the unique challenges—and rewards—that come with growing, harvesting, and distilling all of their own grain. Colby and Ashley share the journey of building Frey Ranch into one of America's most respected grain-to-glass operations, and how their rural location has shaped their approach to whiskey-making. From weather and farming logistics to connecting with whiskey lovers far from major cities, the Freys discuss how they've overcome obstacles with innovation, resilience, and community support. We also explore their new Five Grain Straight Bourbon, a distinctive release that features oats in the mash bill—joining corn, wheat, rye, and barley to create a complex and flavorful whiskey that's truly one-of-a-kind. A big thanks and congratulations to the entire team at Frey Ranch for their remarkable growth and continued partnership over the years. This conversation is packed with insights on craftsmanship, dedication, and what it means to produce whiskey entirely from the land beneath your feet. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens  

In this community-powered tasting, The Bourbon Road hosts Jim Shannon and Todd Ritter dive into five fan-voted pours—each selected by members of their Bourbon Roadies Facebook group. With a lineup that spans both heritage and experimental releases, this episode explores everything from elegant bottled-in-bond bourbons to wheat whiskeys with a modern twist. The journey begins with Old Fitzgerald 7-Year Bottled-in-Bond, a wheated bourbon that brings smooth, sweet character in a classically elegant package. Bottled at 100 proof and adorned in its signature decanter, this release blends honey bread, soft spice, and subtle floral notes into a quintessential Old Fitz profile—refined and balanced. Next up is Old Grand-Dad 7-Year Bottled-in-Bond, a high-rye, Jim Beam-distilled bruiser that still manages charm. It delivers nutty sweetness, hints of citrus, and that signature Beam peanut brittle note—plus a surprise touch of green banana. Priced under $40, it's a contender for one of the best bottled-in-bond bargains of the year. Then the pour turns dark—literally—with Old Forester Extra Extra Old, part of their 117 Series. A richer, more oak-saturated version of the beloved 1910, this double-barreled bourbon lingers longer in its second barrel, extracting deep color and complexity. Expect chocolate-dipped molasses cookies, toasted oak, and syrupy texture in this 375ml limited release. The fourth pour steps up the age and elegance with Heaven Hill Heritage Collection 12-Year Bourbon, a 100-proof statement of mature Kentucky whiskey. Layered with vanilla bean, antique oak, dried fruit, and a velvety finish, it stands as a confident reminder of why Heaven Hill remains a pillar of the bourbon world. Finally, a bonus pour closes out the show: Star Hill Farm Wheat Whiskey—a unique take from the producers of Maker's Mark. Aged in honeycomb-textured barrels and bottled at 110.6 proof, this wheater leans toward chocolate malt, sweetbread, and baking spice. It's rich, bold, and distinctively modern, showing the experimental future of wheated whiskey. Throughout the episode, Jim and Todd offer sharp tasting notes, honest reflections, and plenty of bourbon banter. Whether you're a fan of heritage brands or curious about experimental expressions, this Roadies' Choice episode delivers a five-pour journey through the evolving landscape of American whiskey. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this region-spanning tasting session, The Bourbon Road hosts Jim Shannon and Todd Ritter guide listeners through four American whiskeys that each bring something unique to the table. From the high plains of Wyoming to the oak-rich rickhouses of Kentucky and the bold, sun-soaked warehouses of Texas, this episode offers a full-flavored exploration of how place and process shape the final pour. First up is Buffalo Bill Cody Straight Bourbon from Wyoming Whiskey—a 6-year-old, 97-proof bourbon blended from 26 barrels. Distilled with 100% Wyoming-grown grain in Kirby, this expression honors a frontier legend with bold notes of cherry, leather, exotic spice, and sweet cream. Jim and Todd both agree it's a standout example of what regional distilling can deliver—complex, approachable, and full of character. The second pour shifts eastward to RD1's Sister Cities, a blend of 5- and 7-year-old Kentucky bourbons with an 8-year-old rye, finished using French oak “necklaces” and Japanese Mizunara staves. Bottled at 102 proof, the whiskey opens with a bright, tart fruit nose—orange zest, raisin bran, and cherries—then develops into warm layers of milk chocolate, spice, and drying oak. The result is a richly nuanced pour that pays homage to Lexington's international connections with refinement and flair. In the second half, the hosts feature two expressions from Milam & Greene's “The Answer” line—each identical in distillate but aged in different states. The Kentucky-aged version delivers a more traditional bourbon profile, showcasing smooth oak integration, brown sugar, and baking spice. Meanwhile, the Texas-aged version leans bolder and darker, shaped by the state's intense climate with notes of charred wood, molasses, and earth. Side-by-side, these two pours demonstrate how dramatically aging environment alone can influence a whiskey's flavor, texture, and personality. Throughout the episode, Jim and Todd offer their signature banter, detailed tasting notes, and honest reflections on what makes each pour special. Whether it's a frontier homage, an internationally inspired blend, or an experiment in terroir through aging, every whiskey in this lineup tells a compelling story. This is American whiskey at its best—diverse, regional, and endlessly expressive. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this special episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter reunite with returning guest Rob Carter at the beloved Rare Eagle Bar for a crowd-powered tasting experience unlike any other. But this time, the listeners have spoken—literally. The episode features five top-shelf, extra-aged bourbons selected through a Bourbon Roadies community vote. Each pour has over a decade of maturity and was chosen by fans of the show. The episode kicks off with a warm-up dram of the iconic Eagle Rare 10-Year, perfectly appropriate for the venue's patriotic ambiance. But the real showstopper is a highly-anticipated taste of the Eagle Rare 12-Year, a limited release that recently caused a frenzy at Buffalo Trace. Thanks to some local luck and great timing, Todd and Amy Winning managed to snag bottles from the short drop of just 1800 units. The team dives deep into how the extra two years of aging and the bump to 95 proof shape the 12-year pour. They compare it directly to the classic 10-year, analyzing shifts in flavor, depth, and finish. Rob points out the richer oak and leather notes that rise above the familiar cherry-cola backbone, while Jim and Todd highlight subtle changes in spice and sweetness. For a modest $10 increase in retail price, the consensus is clear—Eagle Rare 12 offers exceptional value if you're lucky enough to find it. This episode isn't just about what's in the glass; it's a celebration of bourbon community. The very lineup was chosen by Bourbon Roadies through a social media poll that included newer expressions like the 7-Year Old Fitzgerald and classic bottled-in-bond favorites. It's a testament to how the bourbon world thrives on shared knowledge, enthusiasm, and a touch of good fortune. Expect a few laughs, plenty of tasting notes, and a healthy dose of Kentucky bourbon culture as the hosts share not only what they're sipping, but the stories behind how they got their hands on these coveted bottles. And with the Rare Eagle Bar as their backdrop—complete with historic American flags and an eclectic whiskey collection—this episode hits every note for fans of bourbon, community, and conversation. So pour yourself a dram, settle into your favorite chair, and join Jim, Todd, and Rob for a deep dive into age-stated classics, Roadie favorites, and the unmistakable joy of whiskey shared. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this captivating episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter sit down with Rabbit Hole founder Kaveh Zamanian at the distillery's stunning downtown Louisville location for a twofold journey: one through the glass, and one through time. Their guest isn't just a master distiller and entrepreneur — he's now an author, and his new book, Mother of Bourbon: The Greatest American Whiskey Story Never Told, brings the remarkable story of Mary Dowling into the spotlight. As the episode unfolds, Kaveh shares how a footnote in an old text sparked years of research into Dowling's forgotten legacy. A pioneering woman who ran successful distilleries, survived Prohibition by moving operations to Mexico, and may have influenced the 1964 congressional act recognizing bourbon as America's native spirit — Dowling's story is equal parts myth, grit, and American ingenuity. Zamanian's book gives her the recognition she never received… until now. But this isn't just a history lesson — it's also a tasting session. The team begins with the Mary Dowling Wheated Bourbon, a 93-proof pour made from 65% corn, 25% wheat, and 10% malted barley. Aged in toasted and charred barrels and barreled at a low 110 proof, the whiskey surprises with bright cherry, cereal grain, and soft spice notes. With its luxurious mouthfeel and balanced finish, it reflects the same craft and care Zamanian brought to the storytelling in his book. Listeners also get a sneak peek into the upcoming Tequila Barrel-Finished Mary Dowling expression, inspired by Dowling's cross-border Prohibition-era distilling. Though not tasted in this episode, it's clear this release continues the theme of honoring history through bold innovation. Between sips and stories, Kaveh walks listeners through the serendipitous acquisition of the Dowling and Waterfill & Frazier trademarks, his connections to descendants of Robert Gould (former owner of what became Wild Turkey), and the deep creative process that brought both whiskey and book to life. Whether you're a bourbon buff, a history enthusiast, or simply love a great story in your glass and on your shelf, this episode is a masterclass in how legacy, craftsmanship, and storytelling can beautifully collide. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!